Khaman and Dhokla are two popular Gujarati snacks that many people often confuse. Although both are steamed, savory cakes enjoyed throughout India, they differ in ingredients, texture, taste, and preparation. Khaman is made from gram flour and has a soft, fluffy texture with a slightly sweet and tangy flavor. Dhokla, on the other hand, is made from fermented rice and chickpea batter, offering a denser, spongier texture with a mild tanginess. Both snacks are nutritious, low in fat, and perfect for breakfast or teatime. Knowing these differences helps you enjoy each snack for its unique qualities.
Popular Gujarati delicacies: Dhokla and Khaman
Dhokla is made from a fermented batter of rice and split chickpeas (chana dal or urad dal), giving it a mildly tangy flavor and a denser yet spongy texture. The fermentation process can take several hours or overnight, which also adds beneficial probiotics to the dish, making it good for gut health. The color of dhokla is usually pale white or light yellow depending on the recipe.In contrast, khaman is made primarily from gram flour (besan) without rice, and it uses instant leavening agents like baking soda or Eno fruit salt to create a light, airy, and fluffy texture. Khaman is bright yellow in color, thanks to turmeric, and has a slightly sweet and tangy taste.
Key differences between Khaman and Dhokla
While both khaman and dhokla are delicious Gujarati staples, there are some key differences between the two:
- Texture: Khaman is typically soft and fluffy, while dhokla is denser and more filling-like.
- Flavour: Khaman has a delicate flavor that is often enhanced by spices and herbs, while dhokla has a slightly different flavor profile that can vary depending on the ingredients used.
- Ingredients: While both dishes are made from fermented gram flour, dhokla often includes additional ingredients like vegetables, lentils, and spices.
- Preparation: Khaman is usually steamed and served hot, while dhokla can be steamed or cooked in a variety of ways.
Nutritional benefits of Khaman and Dhokla
Nutritionally, both are low in fat, rich in protein, and high in fiber. Dhokla’s fermentation adds extra health benefits by improving digestion and nutrient absorption.
Common garnishes and serving suggestions
Both snacks are typically garnished with a tempering of mustard seeds, curry leaves, sesame seeds, green chilies, and asafoetida, adding aroma and flavor. They are often served with green chutney, tamarind chutney, or curd.
Which should you choose: Khaman or Dhokla?
When choosing between the two, opt for dhokla if you prefer a subtle fermented flavour and don’t mind the longer preparation time. Choose khaman if you want a quick, fluffy snack with a vibrant colour and a slightly sweeter taste. Both snacks are gluten-free, easy to digest, and perfect for a light meal or snack.Also read | Why chia seeds are the top food to lower high cholesterol, according to dieticians
